Ingredients
The following ingredients have 4 Servings
- 1 Medium sized carrot - finely diced
- 6-7 beans - finely diced
- 1 Cup - Green peas
- 1 small onion - chopped
- 1 large cup chopped Cabbage
- Turmeric powder - 1/2 tsp
- 1/2 tbsp - Coriander powder
- 1 tsp - Red Chilli powder
- Wet masala ingredients:3-4 Green Chillies 1 inch Cinnamon stick 3 Cloves 1 tbsp - Ginger garlic paster 4 sprigs of Coriander leaves
- Salt
- Oil for frying
- Maida (pinch of salt & water for Samosa dough (consistency should be that of chapati dough))
Instruction
- Heat oil in an aluminium vessel or a wok
- Add in the chopped onions
- Add in the carrots and beans , saute for 4-5 mins
- Next add in the cabbage and peas
- Blend all the wet masala ingredients to a fine paste & set aside
- To the cooked veggies, add the spice powders & salt
- Stir well to coat the veggies with spices
- Add in 1/2 cup of water and let the veggies simmer
- Add the wet masala, stir well
- Cook till the raw smell of the masala disappears and the all the water has evaporated
- Once the mixture turns dry, turn off the gas and let it come down to room temp prior to using it as the stuffing
- Roll out the maida dough , add a tbsp of the stuffing and seal them into desired shape using wet fingers
- Heat oil in a kadai and fry the samosas until golden brown
- You may add potato to this recipe, however this is how my mom has always made them and Ive replicated the original recipe
- These samosas can be eaten as is or with some imli chutney
